DIRECTIONS Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill with cover to medium-high. To make the mustard butter, mix the butter and mustard together in a bowl. Cover and set aside at room temperature until ready to spread on cut sides of bread—just before grilling the patties. To make the au poivre mix put the peppercorns in a grinder and pulse until peppercorns are ground coarsely and still a bit chunky, Put in bowl and mix with mustard, sugar, and salt. Put mixture on a large flat plate or cutting board so you can coat each side of the burger patty just before grilling. To make the Caesar salad, mix the mayonnaise, garlic, mustard, vinegar, lemon juice, Worcestershire sauce, cheese, salt and pepper in a large bowl. Add the shredded romaine and toss well. Refrigerate until ready to use. To make the patties, combine the chuck and sirloin ground steak, wine, olive oil, shallots, garlic, mustard, Worcestershire sauce, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well with fingertips. Divide the mixture into 6 equal portions and form the portions into patties to fit the bread portions. Press both sides of the patties into the black peppercorn crust mix so they are well coated Spread the mustard butter over the cut sides of the bread. Brush the grill rack with vegetable oil. Place the coated patties on the grill rack, cover grill and cook, turning once, until done to preference, 2 to 5 minutes on each side for medium. Remove patties from the heat to a platter. Cover loosely with foil to rest and keep warm while grilling the bread. Place the rolls, cut side down, on the grill rack to warm and toast lightly. To assemble the burgers, on each roll bottom, place a patty and a generous amount of the Caesar salad. Add the roll tops and serve. Makes 6 burgers

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Looking forward to hearing from you. Thanks again for this chance to enter the BBB contest. Hoping I get to visit you all in Napa. Sincerely, Judith